Beet Ricotta Gnocchi

Description

Source: COOK COLOR - MARIA ZIZKA

You might think red beets plus white fresh ricotta would make pink, but as it turns out, the natural acidity from the cheese shifts the color of these gnocchi toward a purple hue.

Ingredients

• 2 large red beets (about 1¼ pounds/565 g)
• 1 ¼ cups (310 g) fresh whole-milk basket ricotta
• 1 cup (110 g) grated Parmigiano-Reggiano cheese
• 1 large egg
• 4 cups (500 g) all-purpose flour, plus more for shaping
• Semolina flour, for dusting
• Fine sea salt
• Extra-virgin olive oil
• Pink salt
• Freshly ground pink peppercorns

Directions

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet individually in aluminum foil, place them on a baking sheet, and roast until completely tender when poked with a fork, 1 to 2 hours.
3. Unwrap the beets, discarding the foil, and let cool until you can comfortably handle them.
4. Peel the beets, cut them into large chunks, and place in a food processor.
5. Process to a smooth purée.
6. Transfer the beet purée to a large bowl and add the ricotta, Parmigiano, and egg.
7. Mix until well combined.
8. Add the flour and gently mix it in until just barely incorporated.
9. Cover and let rest at room temperature for 30 minutes.
10. Line a baking sheet with parchment paper and dust with semolina.
11. On a lightly floured work surface, divide the dough into 4 equal pieces.
12. Working with one piece at a time, roll the dough into a log about ½ inch (1.5 cm) in diameter.
13. Cut the log crosswise into 1-inch (2.5 cm) pieces.
14. Transfer the gnocchi to the prepared baking sheet, making sure they don’t touch.
15. Repeat with the remaining dough.
16. Bring a large pot of generously salted water to a boil.
17. Add the gnocchi and cook until they float, 1 to 3 minutes.
18. Use a slotted spoon to transfer the cooked gnocchi to serving plates or bowls.
19. Drizzle with olive oil and season with pink salt and pink pepper.

Yield: Serves 6